Monday, September 6, 2010

Grandma Strecker's Old Fashioned Mince Meat.

This is the taste of my childhood.  Here is the recipe exactly as it was handed down to me by my mother.  'Nuff said.

Grandma Strecker's Old Fashioned Mince Meat Pie Filling.
1 1/4 lb hamburger, cooked
1 lb raisins
1 11 oz box currents
2 1/2 qts cooked tart apples, my mother prefer Gravensteins.
2 1/4 c. sugar
2 lemons, juiced
1/2 t. salt
1/2 c. molasses
1/4t + 1/8 t. each cloves, nutmeg and cinnamon
1/2 t. allspice

Combine cooked apples and cooked hamburger.  Add remaining ingredients in a large stew pot.  Boil a few minutes.  Pack in quart canning jars and  freeze.  Makes three or four quarts.

My mother froze it in canning jars as mentioned.  See the photo.  I've only opened the freezer 3 times to look at this since I put it in there.  I love freezers.  My grandmother canned this, but you must not.  It could probably be done safely with a pressure cooker, but I do not have the expertise to tell you how.  The way my grandmother canned this is not currently considered safe, although they all lived long and vibrant lives with constitutions of a quarter horse.  Really.  Freeze it. 

And now the family pie crust just the way I was taught.

Just one thing more things.  Here is how my new local hamburger meat from the butcher comes wrapped. 
Cute huh?

Remember to make something special for those you love.


  1. I love that everything old becomes new again. Hamburger use to come that way, when I was a kid. We went to the butcher shop and Mom gave her meat order to the owner and then the wrapping began. Thanks for sharing the mincemeat recipe, it sounds delicious, I love mincemeat.

  2. You know that I have never had mincemeat. I have to say I think I need to try it before I make a batch. It might be good but then you never know. Is it? Or is it one of those acquired tastes? Thanks for linking up to Simple Lives Thursday!

  3. Melynda, I also love when people see value in the way things used to be.

    Annette, It's completely different from the types I had from a bakery and completely different from canned mincement. It might be an acquired taste, but I've served it to a ton of people at holidays and most people like it. If you were closer, I'd bring you some.


  4. I have never had mince meat either - do you just eat is straight or does it go over something? I would love to try it! Thanks for linking to the hearth'nsoul blog hop!

  5. As the daughter of an English immigrant, I know mince meat well, and most certainly my Gran had her own recipe too! I love when people preserve the old recipes as well as the food! I am also so happy to see a new face on the hearth and soul hop! thanks so much for joining us and I am now following your blog! Alex@amoderatelife

  6. It just doesn't get any better than an old family recipe, does it, the taste, the tradition, the memories. Thanks for sharing at Hearth and Soul.

  7. I've always "meant" to make mincemeat...I say this year is the year, every year. You've inspired me again...maybe this'll be my year. Sounds absolutely amazing. Thanks very much for sharing it w/ the hearth 'n soul hop this week...please remember to link back to any one of the hosting sites so that others can find the hop and share in the fun =)

  8. Let me just say that Mincemeat, as I know it, is a pie filling. It is a bit more savory (less sweet) than the other pie fillings of my youth and is specific to mid-winter and holiday meals. Some of the young ones in my family and in-laws have yet to acquire the taste. I'm thinking we all expose each other to these "important" things and we are all better for it all.

  9. Hi LeAnn, thanks for submitting this great recipe to the Smackdown.